Meatloaf Minis - American, Italian or Mexican Style

I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.

• Ready In: 45 mins
• Serves: 6
• Yields: 12 mini meatloaves

Ingredients

• 1  lb  extra lean ground beef
• 1 (6 ounce) package Stove Top stuffing mix
• 1  cup water
• 3⁄4 cup  kraft shredded cheddar cheese
• 1  teaspoon garlic powder, for the American-Style Version
• 3⁄4 cup barbecue sauce (Kraft or Bull's-Eye Original, for the American-Style Version)
• 1  teaspoon  italian seasoning, for the Italian-Style Version
• 3⁄4 cup  spaghetti sauce, for the Italian-Style Version
• 2  teaspoons chili powder, for the Mexican-Style Version
• 3⁄4 cup Taco Bell Home Originals thick 'n chunky salsa, for the Mexican-Style Version

Directions

1. Preheat the oven to 375.
2. Spray a 12-cup muffin tin with cooking spray.
3. Mix meat, stuffing mix, water and the spice add-in for the version of meatloaf that you prefer.
4. Divide equally into the muffin cups.
5. Make an indentation in the center of each meatloaf with a spoon; fill with the sauce add-in for the version of meatloaf that you prefer.
6. Bake for 30 minutes or until cooked through, 160 degrees.
7. Top with cheese; continue baking 5 minutes or until the cheese is melted.